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Irish Potato Biscuits

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Vizual Studio/shutterstock
Written By: The Old Farmer’s Almanac Editors The Almanac Editors and Staff
Yield
Makes 12 to 18 biscuits.
Category
Quickbreads, Coffee Cakes
Course
Side Dishes
Occasions
St. Patricks Day
Sources
Weekly Wisdom

Irish Potato Biscuits are a simple, old-fashioned comfort bread made from mashed potatoes, milk, and just enough flour to form a soft dough. Rolled out and quickly baked until lightly crisp on the outside and tender inside, these rustic biscuits are best enjoyed warm with butter.

Soft, hearty, and incredibly satisfying, they’re a cozy side dish that pairs perfectly with soups, stews, or a simple breakfast spread.

Ingredients
6 to 8 potatoes
1 cup milk or cream
1 tablespoon melted butter
salt, to taste
1/2 cup self-rising flour (approximately)

Instructions

  1. Preheat oven to 400 degrees F. 
  2. Boil and mash the potatoes, making sure they are free of lumps. 
  3. Add the milk, butter, and salt. 
  4. Add just enough flour to make a soft dough, then lay it on a floured board and roll out quickly and lightly to a half-inch sheet. 
  5. Cut into rounds; bake about 10 minutes, or until just crisp on the outside. Butter and eat before they fall.

About The Author
The Old Farmer’s Almanac Editors

The Old Farmer’s Almanac Editors

The Almanac Editors and Staff

Under the guiding hand of its first editor, Robert B. Thomas, the premiere issue of The Old Farmer’s Almanac was published in 1792 during George Washington’s first term as president.Today, the Almanac...
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Comments

<span>Amy</span> Wed, 06/29/2022 - 10:39
Hello! What if you already have homemade mashed potatoes with butter, cream cheese and milk already added to it? Can that be used as well, or is it not recommended? If so, what adjustments should I make? Thanks!
<a title="View user profile." href="/author/editors">The Editors</a> Fri, 07/01/2022 - 11:58

Hi, Amy. If the mashed potatoes didn't have cream cheese in them, we would say go ahead and use them and just add the called for flour. 

 <span>Arlene Mayotte</span> Mon, 09/14/2020 - 19:53
Question---- Can these biscuits be "dropped" or do they have to be rolled and cut with a biscuit cutter
<a title="View user profile." href="/author/editors">The Editors</a> Wed, 09/16/2020 - 13:43

Hi, Arlene. We definitely recommend rolling and cutting these biscuits.

 <span>Carol</span> Fri, 01/31/2020 - 12:48
How many cups of mashed potatoes should 6-8 yeild, mine are mostly small. Thanks
<span>Mp</span> Sun, 03/24/2019 - 22:19
I’m also interested to know what type of flour to use in this recipe. No one responded to Dianne’s question - thanks!
<a title="View user profile." href="/author/editors">The Editors</a> Mon, 03/25/2019 - 16:00

Hi, MP. Yes, you should use self-rising flour. We have fixed the recipe to reflect this.

 <span>Dianne</span> Wed, 03/13/2019 - 15:43
What type of flour? I'm assuming self rising and not all purpose since you didn't list a leavening agent and does the type of potato used make a difference?
<span>Bj</span> Tue, 03/14/2017 - 11:21
Can you freeze these and can I use instant mashed potatoes?
<a title="View user profile." href="/author/editors">The Editors</a> Thu, 03/16/2017 - 10:09

Yes, you can freeze these biscuits. We would not recommend using instant mashed potatoes. Enjoy!